The tasty recipe for vegan leftover rice fritters is very much in the spirit of using leftovers and Don’t waste. A fritter or patty can be prepared with various vegetables, so this convenient leftover recipe always tastes different. Therefore, using leftovers not only makes sense, but also gives a lot of eating pleasure.
Tasty cooked, but far too much!
It happens to all of us: You cooked well, only you misjudged the amount and left is a large bowl of rice after eating. With the rice and carrot fritters you get a meal that is not only delicious and nutritious, but also ideal for cooking a fresh meal from your leftover bowl of rice, couscous, quinoa or lentils. The fritter tastes delicious with carrots, but you can use any vegetable that is in season or that you like.
The important thing in the recipe is that you add flour, because it is the binding component that holds your dough together. Depending on your preference, you can use wheat flour, spelt flour or starch instead of buckwheat flour. Just check before frying to make sure your patty is nice and compact.
This year I had the pleasure to regularly cook and spoil the participants at yoga retreats with vegan meals. Since I also sometimes misjudge the amount, I used the leftovers to prepare rice fritters, which soon became one of the favorite dishes. The version of the fritter with red cabbage, which was eaten by the participants with great joy, proved to be a special hit.
About the spices in the rice fritter
For the rice and carrot cake I used the aromatic spice zaatar, which goes perfectly with carrots. Zaatar is a traditional spice blend originating in North African and Middle Eastern cuisine. Since it is a spice mix, it tastes a bit different depending on the manufacturer. The main ingredient is hyssop, a wild variety of thyme that tastes like thyme and, interestingly, oregano and marjoram. Other components of the spice blend are sesame, salt, coriander, aniseed and fennel. Sunflower seeds and nuts can also contribute to the special taste of zaatar. Zaatar is not only used as a spice in various dishes and in dips, but also spread on flatbread mixed with olive oil.
In my recipe for the leftover rice fritters, I also use ginger, which not only contributes to the good taste, but is also healthy. Ginger has a variety of beneficial properties. When the days get shorter and cooler again, its antioxidant effect is particularly welcome.
Enjoy the leftover rice fritters!
Leftover Rice Fritters
Ingredients
- 500 g cooked whole grain rice alternatively, cook 1 cup (200g) of brown rice
- 1 red onion
- 1 large clove of garlic
- 1 thumb-width piece ginger
- 1 large carrot
- 3 Tbsp buckwheat flour alternatively wheat or spelled flour
- 2 tsp zaatar
- 1 tsp cumin seed powder
- 1 tsp sweet paprika powder
- 1 tsp dried thyme or 2 Tsp fresh one
- salt and pepper
- olive oil
Instructions
- Use 500g cooked rice (leftovers). Alternatively, cook 1 cup of whole grain rice according to the instructions on the packet (30-40 minutes).
- Cut the onion into fine cubes. Peel and press the garlic. Wash the ginger, peel if necessary and grate finely. Wash and finely grate the carrot.
- Put all the remaining ingredients, including the cooked rice, in a large bowl and mix well with your hands.
- Take some of the mass between your hands, press it shape it into about 12 small rice fritters.
- Heat some oil in a frying pan and fry the patties on both sides until golden brown. Then place on a plate lined with paper towels. Serve with a fresh salad or side of your choice.
